Yes we do go The Curve very often, and yes we do try new places sometimes! I have tried The Apartment long long ago when it first launched and found it not so great, but not long back I had a function there and the food was actually really good (especially the mussels!).

The staff used to have a terrible reputation for service too, but glad to say they are have improved a lot too.

So we decided to give it a try, they have a few English treats too which tickled my fancy. And well it’s fast becoming one of our favourite places in The Curve to dine.

The interior is simple, nice and clean. Somewhat reminiscent of an English kitchen. The drinks are a little pricey and they’ve stopped serving normal water, only mineral water now. They do have a good range of beers though and their juices are nice.

But well, this is what we really go there for – the chicken liver pate! Just make sure you peel the layer of wax/fat off the top first, don’t try and eat it It’s served with plenty of bread and onion marmalade.

And our favourite of all – the Mussels, all the styles are great but this is “Apartment Style” which we love, slightly sweet, spicy and very garlicy. I have to say though we’ve been there about 5-6 times and the quality of the mussels has varied from SUPERB to just ‘ok’. It’s never been bad, but they have been slightly over-cooked.

This may seem like an odd combo, but it’s quite delicious – the duck and mango salad.

The desserts are pretty good, the Pavlova is a favourite of mine – but it’s very rich. Make sure you share it.

It’s definitely worth a go, especially if you like pate and mussels served with a mountain of fresh bread. I think it’s a great place to chat, eat and share some food amongst friends.

All in all we give it a We Ate This 7/10, if they could make the cooking of the mussels more consistent and the drinks cheaper (and give free water PLEASE) it could easily be an 8/10.

Address:

The Apartment
G72-74 and 152
Ground Floor and First Floor
Western Courtyard
The Curve
Mutiara Damansara
Petaling Jaya

The fat/’wax’ layer can be eaten – it is correctly termed the ‘Aspic’ layer and is normally made using the consomme or stock which is solidified using gelatine. If properly made, the aspic layer not only protects the pate from oxidization (which turns the liver grey) but also adds an additional dimension to the dish. In fact, chefs can add their own twist to this layer by flavouring the layer with different items – commonly green/black peppercorn, herbs or sometimes even truffles!